With Easter just around the corner I thought it would be nice to provide a chocolatey recipe which diabetics and vegans can enjoy! So many Easter treats are loaded with sugar and dairy, but my chocolate truffles are both vegan and sugar while still being delicious! You wouldn’t guess they don’t include sugar or animal products.
They’re also super easy to make and consist of only 2 ingredients – coconut cream and chocolate. I managed to find some 99% sugar free and vegan chocolate chips which are really yum and work super well! If you want to try the same brand I used it’s Healtheries 99% Sugar Free Baking Bits. I just got them at Countdown, and so glad I found them, I think they will be my go to for baking with chocolate now!

This recipe involves first making a chocolate ganache, and then refrigerating it so it firms up and you can roll little truffles. You could actually skip the truffles bit if you’re just after a ganache and use that for things like cakes, chocolate fondue or even just for dipping.
But I recommend you give these truffles a go! You do need to work quickly when rolling the truffles as the mixture starts to go soft and melty pretty quick. I also recommend washing your hands with cold water every 3ish truffles as it gets pretty messy and washing with cold water means it cools your hands down so the ganache won’t melt quite so easily. I would also suggest keeping the truffles in the fridge as much as possible when they’re done, so try to only get them out when you’re eating them. Although that being said, I don’t think they’ll last long!
I’ve coated half of mine with raw cacao powder (cocoa powder will work the same) and the other half with crushed up pistachios. The cacao gives even more of a chocolate flavour, while the pistachios give a nice salty flavour. Both look pretty, especially the pistachio, and the mix of them together looks good. Having a coating also makes them less messy to eat as the truffles aren’t melting all over your fingers. However if you don’t have either cocoa or pistachios or you simply just can’t be bothered, the coating is absolutely not necessary, feel free to skip it! You could also coat them with something different such as freeze dried raspberries, coconut, chia, or other crushed nuts.
These are plain chocolate but it’s not hard to flavour them if you like. After you have stirred the coconut cream and the chocolate together and made the ganache (before putting into the fridge) this would be the time to add flavours. Add just a couple of drops of vanilla, peppermint or orange essence, or even rum! But remember just to add a small amount as the more liquid you add the softer the mixture and your truffles will be. If you do flavour them please share with me your flavours and how they came out, I would love to know!